1 pound boneless skinless chicken breasts or thighs
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon coarse kosher salt
juice of 1/2 lime (about 1 tablespoon)
FOR THE ENCHILADAS
1 1/2 cups Easy Salsa Verde recipe (or store bought salsa verde)
12 corn tortillas (soft flour tortillas can also be used)
2 cups shredded Mexican cheese blend
optional toppings: diced tomatoes, chopped cilantro, chopped green onions, sour cream
Cooking oil spray
1 tsp canola oil
1 medium onion, finely chopped
2 jalapenos, seeded and finely chopped
1/2 tsp salt, plus more to taste
3 medium-sized garlic cloves, minced
3 Tbsp chili powder
2 tsp ground cumin
3 tsp granulated sugar
1 15-oz can tomato sauce
1 cup water
2 lbs boneless, skinless chicken breasts
2 cups shredded extra sharp white cheddar, divided
1/2 cup + 2 tsp minced fresh cilantro, divided
12 6-inch corn tortillas
1/2 tsp freshly ground black pepper, or more to taste
Preheat oven to 350°F. Cover a large baking sheet with parchment paper and set aside.
Slice chicken breast or thighs into thin strips. In a medium bowl, combine sliced chicken, olive oil, cumin, oregano, onion powder, salt and lime juice.
Place seasoned chicken onto prepared baking sheet and bake in oven for 10 to 12 minutes, or until chicken is no longer pink and fully cooked through.
Place corn tortillas on a plate and cover them with a damp paper towel. Warm tortillas in the microwave for 30 seconds to soften them up and make them pliable.
In a 2 or 3 quart baking dish, begin to assemble the enchiladas. Spoon some of the baked chicken into a warm tortilla. Roll it up and place in the baking dish, seam side down. Continue until all tortillas have been filled.
Pour the salsa verde evenly on top of the enchiladas. Top with shredded cheese.
Bake for 20 minutes or until cheese starts to bubble.
Serve with diced tomatoes, cilantro and green onions.
Preheat oven to 450˚F. Grease a 9-by-11-inch ceramic or metal baking dish with cooking spray.
In a large saucepan, heat oil over medium-low heat. Add onion, jalapeno and 1/2 teaspoon salt. Cover and cook for 8-10 minutes until vegetables are softened, stirring occasionally.
Stir in garlic, chili powder, cumin, and sugar. Cook uncovered for 30 seconds. Add tomato sauce and water. Bring to a simmer and cook for 5 minutes, uncovered.
Nestle chicken breasts in sauce, reduce heat to low, and cover. Cook until chicken reaches an internal temperature of 160˚F, about 12-20 minutes. Cooking time will vary depending on the thickness of your chicken and the temperature of your simmer. Remove chicken from sauce and set aside.
Using a fine mesh strainer, strain sauce into a medium bowl, pressing with the back of a spoon to remove all liquid. Place solids left in the strainer in a large bowl.
Season sauce with salt and ½ teaspoon pepper, plus more to taste.
Shred chicken with two forks. Add it to the large bowl with the solids from the strainer, along with 1/4 cup strained sauce.
Add 1 cup shredded cheese and 1/2 cup minced fresh cilantro to the chicken mixture. Stir well to combine.
Wrap tortillas in damp paper towels and microwave for 30-45 seconds on 50% power, until pliable.
Spread tortillas out on a clean work surface and spoon 1/3 cup chicken mixture down the center of each. Roll up and place seam side down in the greased baking dish.
Lightly spray tops with cooking spray. Bake uncovered for 5-7 minutes, to make tortillas crunchy.
Remove from oven and reduce heat to 400˚F. Pour sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with aluminum foil and bake for 20 minutes.
Remove foil and bake 5 more minutes, until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with remaining cilantro.